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Moist Yellow Cake Mix Blueberry Muffins Recipe

Moist Yellow Cake Mix Blueberry Muffins Recipe
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★★★★★

4.9 from 11 reviews

These Moist Yellow Cake Mix Blueberry Muffins are quick and easy to make, combining the convenience of a yellow cake mix with fresh or frozen blueberries. Perfect for breakfast, snacks, or dessert, they deliver a light, fluffy texture with bursts of juicy blueberries and a subtly sweet crust when topped with sugar.

Ingredients

Scale

Main Ingredients

  • 1 box yellow cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2/3 cup milk
  • 1 teaspoon vanilla extract

Blueberry Preparation

  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon all-purpose flour (for coating the blueberries)

Topping (Optional)

  • 1/4 cup granulated sugar (optional for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray to prevent sticking.
  2. Mix Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, milk, and vanilla extract. Stir well until all ingredients are fully incorporated and the batter is smooth and uniform in consistency.
  3. Prepare Blueberries: In a separate small bowl, toss the blueberries with the tablespoon of all-purpose flour to coat them lightly. This step helps prevent the blueberries from sinking to the bottom of the muffins during baking.
  4. Fold Blueberries In: Gently fold the flour-coated blueberries into the batter carefully, avoiding overmixing to keep the berries intact and evenly distributed.
  5. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. For a light crunchy topping, sprinkle a thin layer of granulated sugar on top of each muffin if desired.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
  7. Cool: Remove muffins from the oven and let them cool in the pan for about 10 minutes. Then transfer the muffins onto a wire rack to cool completely before serving.

Notes

  • Using frozen blueberries is fine; just do not thaw them before adding to the batter to minimize color bleeding.
  • Coating the blueberries with flour helps keep them suspended in the batter and prevents sinking.
  • If you prefer a sweeter crust, don’t skip the optional sugar topping.
  • For extra moisture, you may substitute some of the vegetable oil with applesauce or yogurt, but this might change texture slightly.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: yellow cake mix muffins, blueberry muffins, easy muffin recipe, quick breakfast, moist muffins

Find it online: https://foodbylina.com/moist-yellow-cake-mix-blueberry-muffins-recipe/